See Also: Sangria Summer Fruits(recipes)
Baked egg custard with summer fruits(recipes)
Summer Fruits with Peanut Butter-Honey Dip(recipes)
Perry jelly and summer fruits with elderflower ice cream(recipes)
Creme brulee with marinated summer fruits and a mint broth(recipes)
Individual summer puddings with summer berries(recipes)
sangria(dictionary)
Sangria(dictionary)
Sangria(recipes)
Sangria Chicken(recipes)

bibasic (iou) and Sangria Summer Fruits (recipes)


bibasic (iou)



bibasic adjective. M19.
[from BI- + BASIC adjective.]
Chemistry. Dibasic.

Sangria Summer Fruits (recipes)




Serves 6



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



290ml/½ pint golden caster sugar290ml/½ pint water1 lemon2 oranges1 bottle red Wine, chilled5 tbsp brandy6 nectarines or peaches450g/1lb cherries



Method



1. Measure the sugar in a jug until it just reaches the 290ml/½ pint mark. Tip into a pan with the water. Cut a couple of thin strips of peel from the lemon and one of the oranges and add to the pan.2. Slowly bring to the boil, stirring to dissolve the sugar, then increase the heat and boil for 4-5 minutes to make a light syrup. Strain into a large jug or bowl, leave to cool, then add the Wine and brandy.3. Using a sharp knife, remove all the peel and pith from the oranges, then cut the flesh between the membranes into segments. Halve, stone and slice the nectarines or peaches. Stone the cherries. Divide the fruit between six large Wine glasses and pour the sangria over the top. Chill for at least 1 hour and up to 4 hours.